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Hazelnut flavoured coffee beans

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  • #16
    Re: Hazelnut flavoured coffee beans

    I think as Attilio has mentioned, flavoured coffees seemed to be popular in the 80s/90s and when the 2nd wave (I think thats right), of coffee entrepeneurs came out from the states. My sister got involved in that and they still continue to do some flavours. (Not in Oz by the way). They pour/spray just a tiny amount on about a 5Kg roast (still warm) and then stir it around so it infuses into the coffee.

    As I said not to my taste, although in a french press style it can be different, and I think its more about aroma than actual taste on the tongue. Im not exactly sure if/how it affects their equipment as has been mentioned, but its not sticky at all, which was your experience.

    Graham

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    • #17
      Re: Hazelnut flavoured coffee beans

      sweet I cant explain, but sticky could be that the producer overroasted the beans in the first place allowing them to oil up quickly. Yechhhhhh!

      Or of course, there could be other methods of production where someone does treat the beans with a sweet sticky liquid!

      Rgdz,
      A.

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      • #18
        Re: Hazelnut flavoured coffee beans

        I agree that adding a syrup separately would be the best option. Probably too hard to find fresh beans otherwise

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        • #19
          Re: Hazelnut flavoured coffee beans

          Adding any syrups or flavourings to the process AFTER the coffee reaches the cup is to my way of thinking a much better process than adding it to the beans beforehand. Excessively oily or sticky beans play havoc with the internals of grinders.

          One callout I had a year or so ago was a function centre that had several machines and grinders in various function rooms, operated mostly by casual staff. I was asked to fix a Compak K-8 grinder that was not operating, and reportedly had oil leaking from underneath. That instantly had me wondering what the problem might be, as theres no oil in a Compak grinder! The oil I found smelt like alcohol, and tasted like some kind of liqueur I couldnt identify. Checking the grind head, I found an oily thick paste clogging the whole grind head solid, which turned out to be ground coffee mixed with liqueur of some sort that had dried out and locked the burrs and adjuster nut solid. I think some clever barista decided to make a liqueur coffee by adding the alcohol directly to the unground beans! It took about 15 minutes work and a bloody big hammer and drift to get the adjuster nut off, as the threads were jammed with coffee paste. Then about another half an hour of scraping, chipping and picking all the paste out of the burrs, grind head, adjuster threads and every other nook and cranny in the grinder.

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